3. Make the pound cake
Mix up your pound cake batter according to the directions on the box. Pour the batter over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try to not overfill the pan. Bake according to the directions on the box. Let cool when done.
4. Prepare the icing
Meanwhile, prepare the brown butter pecan icing.
Pour the powdered sugar into a mixing bowl. In a saucepan, melt the butter, and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
Remove from the heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny, or more evaporated milk if it seems too stiff.
5. Ice the cake
Remove the baked and cooled pound cake from the pan, and top with the brown butter icing. Add chopped pecans, if desired.
Cut into slices, and delight your guests with the pumpkin-shaped surprise that peeks out from inside!
Originally published November 2012. Updated September 2016.
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